Fin­nish stars

Living Etc - - ENTERTAINING | ETC -

1 sheet of shop-bought puff pas­try (ap­prox 30x18cm) 1 beaten egg, for brush­ing ic­ing sugar, for dust­ing PRUNE FILL­ING 150g dried pit­ted prunes 50g cup sugar (or more, to taste) 1–2tbsp freshly squeezed le­mon juice

Makes 15

to make the fill­ing, place the prunes, sugar and le­mon juice in a small saucepan with wa­ter just cov­er­ing them, and bring to a slow sim­mer. cook for around 20 min­utes or un­til the prunes are re­ally soft. Purée if needed, then cool and use as di­rected.

Pre­heat the oven to 180°c/fan 160°c/gas 4. line two bak­ing sheets with bak­ing parch­ment.

cut the pas­try into 15 equal squares of around 6x6cm. on each square, make a di­ag­o­nal cut from each cor­ner to­wards the mid­dle, stop­ping 1cm from the cen­tre.

Brush each square with beaten egg, then trans­fer to the lined bak­ing sheets. Add 1tsp of the prune fill­ing (or some jam, if you pre­fer) in the cen­tre, then fold one cor­ner into the mid­dle, re­peat­ing all the way around to form a lit­tle star. in to­tal, you’ll prob­a­bly need around 150g of fill­ing.

Bake in the pre­heated oven for 12–15 min­utes, un­til the pas­try has cooked through and is golden and puffed up. Al­low to cool a lit­tle be­fore dust­ing with ic­ing sugar and serv­ing.

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